Plain-language definitions of the lecithin and regulatory terms our team uses on technical calls. Bookmark this page — the same vocabulary appears across our blog posts, TDS sheets, and trial protocols.
The major phospholipid in lecithin. PC is the form of choline that the body uses to build cell membranes, package fats for transport (VLDL), and supply the precursor for the neurotransmitter acetylcholine. In EU food and supplement law, PC-derived choline supports three EFSA-authorised function claims: contributes to normal lipid metabolism, maintenance of normal liver function, and normal homocysteine metabolism — at ≥82.5 mg choline per portion.
Lecithin from which the carrier vegetable oil has been removed (typically by acetone extraction or filtration), leaving a free-flowing powder concentrate of ~95% phospholipids. Solves the oil-leaching, caking, and dosing-variability problems of liquid lecithin in dry premixes.
A low-viscosity liquid lecithin (often abbreviated LV) processed to improve wettability and dispersion in dry powders. Pre-coats powder particles so water finds the particle surface first — eliminates the clumping consumers complain about in protein shakers, infant formula, and instant beverage powders.
A 0-20 scale that quantifies how hydrophilic (water-loving) or lipophilic (oil-loving) an emulsifier is. Higher HLB favours oil-in-water emulsions; lower HLB favours water-in-oil. Standard lecithin sits around HLB 7-9; lyso-lecithin (hydrolyzed) shifts higher because removing a fatty-acid tail makes the molecule more amphiphilic.
European food-additive E-numbers for synthetic mono- and diglycerides of fatty acids — common emulsifiers in bakery, dairy, and confectionery. Increasingly flagged by EU clean-label private-label audits (Tesco, Carrefour, Whole Foods, Sainsbury). Sunflower or soya lecithin is the most common compliant replacement that reads as a single recognisable ingredient on the label.
White or grey streaks that appear on chocolate two to four weeks after packaging. Caused by polymorphic crystal migration when the chocolate has been imperfectly tempered or stored above ~21 °C. Adding lecithin (0.3-0.5%) during conching helps the chocolate mould evenly and keeps the crystal lattice stable, suppressing bloom.
The final stage of chocolate making where heated chocolate mass is agitated for hours to days to develop flavour, reduce viscosity, and integrate emulsifiers. Lecithin is conventionally added late in conching — it lets chocolate makers reduce cocoa butter inclusion by a meaningful margin while maintaining the same flow characteristics on the moulding line.
A chain-of-custody system for non-GMO soya that traces the bean from farm through crushing, refining, and ingredient manufacture, with documentation at every transfer. Required for products carrying a Food Chain ID or equivalent certified-non-GMO seal in EU and US retail. The 'N' source code in the GIIAVA SKU scheme (e.g. GIIOFINE-P-N) indicates IP non-GMO soya.
The standard analytical measure of phospholipid content in a lecithin product. Acetone dissolves the carrier oil but not the phospholipids; the residue weight gives the active concentration. Liquid lecithin is typically 60-65% AI; de-oiled powder is 95%+ AI. The number that determines how much product you need to weigh in to hit a target PC dose.
Three nutrition and health claims authorised by Commission Regulation (EU) No 432/2012 for choline: 'contributes to normal lipid metabolism', 'maintenance of normal liver function', and 'normal homocysteine metabolism'. Conditions of use require the finished product to provide ≥82.5 mg choline per portion (15% of the 550 mg adult Nutrient Reference Value).
Independent non-GMO certification programme (formerly known as Cert ID) widely accepted by EU and US retailers for IP-traceable non-GMO claims. GIIAVA's N-suffix grades ship under Food Chain ID documentation.
Food Safety System Certification 22000 — a GFSI-recognised certification scheme built on ISO 22000, ISO/TS 22002-1, and additional requirements. The audit framework most international food buyers expect from a supplier of food-grade ingredients. GIIAVA manufacturing operates under FSSC 22000.
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